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hi, all... i'm about to begin a new adventure. i'm a geologist by trade- worked in the environmental industry for years. but i'm half italian, and i grew up learning how to cook and bake from my grandma and her sisters. i recently quit my geology job and went to a culinary school in rome for 3 months to learn how to make pizza al taglio, among other styles (wood fired, alla pala, tonda, etc.). a location has come up that i need to jump on, so i'm looking for some advice on setting up a bakery. this post is concerend with ovens and associated equipment.

Much information has been generously shared on TFL about people's experiments with introducing steam into home ovens. However, more often than not, there is no mention of the type of oven (gas or electric) one is using in these experiments. The same holds true for books like BPA and Bread.

Lately I have been baking from Tartine Bread and it has been mostly hits with a few misses. Chad Roberston seems to contradict himself a few times and leave some things unclear. These are my questions/concerns:

1) Sometimes my loaves bake up seemingly baked through, but gummy, wet, and unpleasantly/excessively chewy on the inside. My loaves often experience a cold retardation for about 18 hours. Could this be because of increased enzyme activity over this period of time?

I know most people have a preference for using either gas or electric ovens. For those of you shopping for a new or used one to purchase, I thought I'd point out the basic costs of running them so you can weigh out the pros and cons using your local electricity or gas costs. I'll base this example on the two ovens I use; one is electric and one is gas (LP).

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